Mango Ginger Chickpea Curry (Vegan, WFPB)

This time of year is perfect for warm soups, stews and curries. We used to go out to one of our favorite Indian restaurants for date night once a month, but we never seemed to feel great afterwards due to the heavy amounts of oil that is used. So I have been working on a new curry recipe that is exactly what we loved flavor wise, without the high amounts of fat that are so commonly used in other curries. We love a good amount of heat in our curries, but if that is not the case for your family you can feel free to omit or lessen the amount of crushed red pepper that I include in the recipe. I have done this curry on both the stovetop and in the InstantPot, if you want to use the IP for this curry you can cook on a pressure cook setting for 10 minutes and then quick release and use the sauté setting uncovered for 10 more minutes. I have made this exact curry for quite a few individuals who have loved it, so I am excited to share it before Christmas and give you a few days to prep if you are wanting to make this for your upcoming holiday get togethers. One tip is that if you notice after the cooking time that the curry still has not fully come together, you can use a few tbs of flour to help thicken it up. This curry goes great on a bed or rice or quinoa and is a match made in heaven for my easy to make "Everything" Pitas. If you go ahead and give this recipe a try, let me know what you think and share a picture on my facebook page of how it turned out for you.

Here's what you will need!

  • 2 cans chickpeas w/ liquid

  • 2 ripe "yellow" mangos

  • 1 cup plant based milk

  • 2 tbs liquid sweetener

  • 1 tbs curry powder

  • 1 tbs ginger powder

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp coriander

  • 1 tsp crushed red pepper flakes

  • 1/8 tsp cinnamon


  1. Dice the mangos into 1/2" cubes

  2. Add all of the ingredients into the stock pot

  3. Stir together so that the spices are well dissolved

  4. Cook with lid on at a low-medium heat for 25 minutes

  5. Uncover and stir the curry

  6. Simmer uncovered at a medium heat for 15 minutes


- Plant Based Gabriel

© 2018 Plant Based Gabriel